These inside-out stuffed mushrooms can be served as a side dish or a vegetarian entree. / Carolyn Doyle/The Star

I love cooking with fresh produce ... but I donít always have time to do two to three side dishes and an entree. One solution: Make your produce do more of the heavy lifting come mealtime. This dish can fill both the starch and vegetable spots on the plate (or be served as a vegetarian entree).

Inspired by a stuffed mushroom recipe that scored the mushrooms to release excess liquid, this dish combines the intense flavor of baked mushrooms with nutritious kale. Boursin cheese adds richness.

Inside-Out Stuffed Mushrooms

For the mushrooms:

12 oz. (about 20-24) mushrooms (I used the ďBaby BellaĒ type)

3 tablespoons olive oil

1 clove garlic, minced

3/4 teaspoon salt

1/8 teaspoon pepper

For the filling:

1 teaspoon and 1 tablespoon olive oil (divided use)

1 tablespoon unsalted butter (divided use)

1 large shallot, minced (about 1/3 cup)

1 clove garlic, minced

1 cup finely chopped mushrooms and stems

4 teaspoons Madeira

6 oz. (8 cups) fresh kale, stemmed and chopped, rinsed

3 tablespoons stock or water

5 oz. Boursin cheese (garlic-herb flavor)

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

1 1/2 cups cooked rice

To prepare the mushrooms:

1. Preheat oven to 375 degrees F. Remove stems from mushrooms; chop them and set aside to use in filling.

2. With a paring knife, make two shallow parallel cuts into the top of each mushroom cap, and two more the other way in a cross-hatch pattern.

3. In a 2-quart bowl combine the oil, garlic, salt and pepper; toss with the mushroom caps. Place caps, gill-side up, on a rimmed baking sheet. Bake 15 minutes; flip each cap and bake another 15 minutes, or until mushrooms have released some liquid and softened. Remove from oven; set aside.